Lemony Veal Casserole: How to make it tender?

Lemon beef is one of those dishes that smells like home. But many people are afraid of it. Some overcook it and it dries out, others cook it a little and it stays tough. The truth is simple: it doesn't need to be boiled, it just needs patience and the right order of steps. Let's make it together, the right way.

Ingredients (for 4 people)

• 1 kilo of beef for casserole (olive or mouse)
• 1 large onion, chopped
• 3–4 tablespoons olive oil
• Juice of 2 lemons
• Zest of 1 lemon (optional)
• 1 tablespoon mild mustard
• 1 teaspoon cornstarch (optional, for binding)
• Salt
• Freshly ground pepper
• Hot water or broth

Meat preparation

Remove the veal from the refrigerator 20–30 minutes before cooking.
Cut it into medium pieces – neither too small nor too huge.

This helps the meat cook evenly and not get tough.

Step-by-step execution

1️⃣ In a wide saucepan, heat the olive oil over medium to high heat.
Add the meat in batches and sauté until browned on all sides.

We don't stir constantly. We let it "set".
Set the meat aside.

2️⃣ In the same pot, add the onion and sauté until it is shiny and soft. Add the meat back in, season with salt and pepper and stir.

3️⃣ Add hot water or broth, just enough to cover the meat.
Lower the heat and let it simmer for about 1½ hours.

We want a gentle simmer, not a vigorous boil.
The more slowly it cooks, the more tender it becomes.

4️⃣ The lemon comes in at the end

When the meat has softened, add:

• the lemon juice
• the mustard
• (optional) cornstarch dissolved in a little water

Stir gently and let the sauce thicken for 5–7 minutes.
Taste and adjust salt or lemon.

How do we serve it?

Lemon veal goes perfectly with:

• boiled or mashed potatoes
• white rice
• pilaf with lemon